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fish and seafood use for making sashimi

post #1 of 10
2/25/09 at 6:39pm
Thread Starter 
this few week i seen a lot of Japanese reality show , they making a lot sashimi with many kind of seafood and even some that i never seen before.

which make me wonder what criteria of seafood that u used for making sashimi or as long as it very fresh any kind of seafood you can make into sashimi??? including clams , prawn, fish, squid , etc

what do you think???
also can u tell me what's your fav sushi and sashimi ????

mine is boda ebi and maguro if sushi it will be tobiko.:chef:

thxs for all the feedback m(_ _)m
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post #2 of 10
2/25/09 at 6:52pm
First of all, there are some things you ought to avoid unless you really, really know what you're doing and where precisely your seafood comes from -- from ocean to store, every link of the chain.

Raw freshwater fish
Raw salmon
Raw crustaceans (shrimp, crab, lobster, etc.)

Anything you cook passably thoroughly is basically fine:

broiled eel (all kinds)
cooked crustaceans
roasted-in-the-shell snails

In general, bivalves, molluscs, stuff like that should be fine if it is whole and live. Tap a gaping shell and look for it to close by itself --- all the way isn't necessary, but it should definitely move by itself.

Then there's fish. As far as I know, there is no way to be sure. Very fresh is helpful, sweet-smelling and clear-eyed and so on are decent indicators of freshness. Some fish are less inclined to have parasites than others. But in the end, you simply don't know unless this is your trade, something you have spent years and years working at, and even then mistakes get made.

The best parasite-removal-kit out there is called a deep-freeze. If you freeze the fish for a good long while, it kills the parasites. Same deal with pork and trichinosis. So if the fish is marked "previously frozen," that's a good thing for sashimi.

Except, of course, that the texture will be rotten. This is why sashimi in American pretty much always has that same slightly squodgy-mushy texture: it's all pre-frozen. As I understand it, that's the law: you cannot serve totally-raw fish of most varieties in a U.S. restaurant. I suggest that you follow suit.
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post #3 of 10
2/25/09 at 7:57pm
Chris gives some very good advice regarding which fish to stay away from.

With all due respect, his asessment of the law in the United States is incorrect. There is no general federal law governing service of raw fish in commercial establishments; nor is there any federal enforcement agency.

To the extent there is law governing what restaurants may and may not serve, it is state and/or local. IIRC, Chris lives in New England when he's in the States. There may (or may not) be regulations there. Here in SoCal, there is no law preventing service of fresh, raw fish, and many restaurants do serve it. The same is true in most jurisdictions in which I've enjoyed sushi and sashimi.

I can't really choose one particular favorite, but some of the sashimi I enjoy the most are bonito, negi-toro, hirame engawa and partially frozen hamach (Korean style). Speaking of Korean style, I love hwe dup bap, live ama-ebi (and I do mean live), and uni in the shell with rice and ponzu, too.

BDL
What were we talking about?
 
http://www.cookfoodgood.com
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post #4 of 10
2/26/09 at 1:37am
I didn't mean that there was some federal law, certainly. Still, I thought I read something in the New York Times saying that there were very few jurisdictions -- New York not among them -- where you could serve fresh, raw fish. Can anyone amplify about this?
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post #5 of 10
2/26/09 at 2:09am
I do love sea food but in a specific way of cook

Lisa

fluver
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post #6 of 10
2/26/09 at 4:23am
Only place where I know fish must be frozen by Fed law relates to cruise ship industry. You cannot use fresh fish.
CHEFED
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post #7 of 10
2/26/09 at 10:17am
This sort of regulatory law is not my area at all. But if the NY Times said it regarding the rest of the country, I think they're mistaken. My impression of state and local regulatory schema is that if it's not a big problem, it doesn't get mentioned. Just not enough sushi-related deaths to require regulation. I don't know what NYC's regulations are, but if there are rules prohibiting consumption of fresh, raw fish there are certainly no similar rules regarding mollusks; and that gives me pause regarding your central thesis.

Getting back to my neck of the woods, with Korean sushi-ya especially, you can not only eat fresh (never frozen) you can eat fish and crustaceans right out of the tank -- in some cases, still alive. Here in Los Angeles County, the majority of sushi-ya are actually owned by ethnic Koreans. In addition, there's a Korean tradition of "Japanese Restaurants" which center around sashimi, sushi, and a mix of Japanese and Korean main dishes presented with Korean side dishes in a decidedly Japanese aesthetic. To my taste, it's one of the most exciting and wonderful cuisines ever.

BDL
What were we talking about?
 
http://www.cookfoodgood.com
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post #8 of 10
2/26/09 at 11:33am
but only on US flagged carriers, of which there are precious few.
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post #9 of 10
2/26/09 at 1:54pm
I have been on NCL, Holland American, Celebrity and Princess all the fish is delivered frozen, kept frozen, and preped and panned up in refrigerated rooms.:bounce:
CHEFED
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post #10 of 10
2/26/09 at 2:13pm
the Federal government has absolutely zero comma zip authority / ability to regulate foreign carriers except as they meet / do not meet international safety regulations when they moor / anchor / dock at any US territory or state.

any ship operator can do whatever they like, the US Federal government does not have any say in what they do on the high seas.
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